Corned Beef Hash

If you have leftover whole potatoes from a St. Patrick’s Day crock‑pot dinner, cut about 2 1/2 cups of them into 1/2‑inch pieces. If you don’t have leftovers, just boil 2 1/2 cups of 1/2‑inch potato cubes until tender. I used Yukon Golds, but any potatoes you have on hand will work.

Pour the 2 1/2 cups of cubed cooked potatoes into a large bowl. Mash half of the potatoes with a fork or potato masher.

Add 2 1/2 cups of cooked, cubed corned beef to the bowl along with 1 tablespoon of chopped parsley, 1 teaspoon of chopped fresh rosemary, 1/4 teaspoon of dried thyme, 1 teaspoon of mustard powder, 1/2 of a grated yellow onion, and 1/2 cup of chicken broth. Stir everything together until well combined.

Melt 4 tablespoons of butter in a large skillet. Once the skillet is hot, add the corned beef and potato mixture, spreading it out evenly in the pan. Let it cook for a few minutes without stirring so it can develop that delicious crispy crust before you flip or stir it.

In a small pan, melt 1/2 tablespoon of butter. Crack each egg into the pan and cook them without flipping, just until the bottoms are lightly browned or reach your preferred doneness. Once the Corned Beef Hash is finished cooking, transfer it to plates, top each serving with an egg, and sprinkle with parsley and thinly sliced green onions.

Enjoy!

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